I've been at smoking for a little while but have not tried many different things. I feel I make a good venison summer sausage but need to improve my snack sticks. I already have some ideas on how to do that by reading this forum. I started out with a Masterbuilt gas smoker which I still have and now use a Masterbuilt electric smoker. Looking forward to learning more.
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For sticks this is my go-to recipe. It's based on the AC LEGG #116 snack stick formula which is then tweaked. 2 things are essential IMO, ECA (encapsulated citric acid) for the slim jim type twang, and a phosphate binder.
http://www.smoked-meat.com/forum/showthread.php?t=44389
I usually stuff into 21mm or 19mm collagen casings and smoke in an electric highly modified MES 30 analog over pellets. I lay mine flat on the racks and will occasionally rotate the racks around (top to bottom and left to right) to help even out the heating.Dave
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from the Az desert.
Originally posted by tmorgangrvfd View PostI've been at smoking for a little while but have not tried many different things.
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